Rose Sesame Glutinous Rice Balls

Pour the black and white sesame seeds into the pot. I washed both kinds of sesame seeds with water in advance and then let them dry. Eating them after washing feels more reassuring.

Stir-fry over medium heat until the sesame seeds pop. Remove from heat once cooked.

Rock sugar is ground into powder using a high-speed blender.

Toast the sesame seeds and crush them.

Melt the butter over a water bath.

Put crushed sesame, rock sugar powder, and rose paste into the melted butter.

Stir evenly; after stirring, it will form clumps.

Roll them all into small balls of about ten grams each.

Mix glutinous rice flour with warm water to form a dough, and let it rest for a while.

Take 20 grams of dough and wrap it around the filling.

Wrap tightly.

After bringing boiling water to a boil in a pot, turn to low heat and cook for about three minutes.

The goal is to cook until the glutinous rice balls float, then cook for another 1–2 minutes.

Cooked glutinous rice balls. The full black sesame filling is especially fragrant.